Gelatin pour cold water, let it swell, then heat, but do not boil.
Separate the yolks from the proteins, we do not need proteins.
Beat the yolks with 0.5 cups sugar until fluffy white mass.
In the yolk mass add lemon juice, vanilla sugar or 2-3 tbsp liqueur of your choice, stir.
Add 200 g of sour cream and a glass of dissolved gelatin to this mixture, mix well.
In a suitable form, pour the creamy yolk mixture and refrigerate until this layer solidifies.
If there is no mold, jelly can be poured into a simple volumetric Cup or silicone mold. Before use, place the Cup for a few seconds in hot water, as the jelly moves away from the wall, turn on the plate.
In the meantime, prepare the second layer. Sour cream, 200 g, mix with 1-2 tbsp sugar.
Cup raspberry jam heat 1 min in the microwave.
Rub the jam through a sieve, add to the sour cream, stir and pour a glass of gelatin here, mix well.
Remove from refrigerator frozen jelly and pour mixture the jam to the form, again put into the refrigerator.
It remains to prepare the third layer of jelly. In 200 g sour cream add 0.5 cups sugar and cacao powder.
All well stir, pour a glass of gelatin. If gelatin is seized, heat it on fire and then add, stir.
Fill the third layer in the form and remove in the refrigerator.
As a result, we get this cake-jelly "bird's milk". Cut into pieces.